Jumbo Crab Biscuit Bombs
These Jumbo Crab Biscuit Bombs are what happens when buttery, flaky biscuits meet a rich, cheesy crab filling. Each biscuit is stuffed with a creamy blend of crabmeat, jumbo lump crab, Gruyère, shallots, bell peppers, garlic, parsley, and Old Bay, then baked until golden, crisp on the outside, and irresistibly gooey in the center.
But we’re not stopping there. The warm biscuit bombs get brushed with a savory garlic butter right out of the oven and served with a creamy, tangy homemade remoulade for dipping. Think crab dip meets a buttery Southern biscuit, all wrapped up into one ridiculously delicious bite. They’re perfect as an appetizer, party snack, or anytime you want to turn a simple can of biscuits into something seriously special.
Ingredients
- 8 southern homestyle biscuits canned
Jumbo Crab Filling
- 8 oz crabmeat
- 8 oz jumbo lump crab meat
- 1 cup Gruyère cheese shredded
- 1/4 cup shallots finely chopped
- 1/4 cup bell peppers finely chopped
- 2 tbsp mayonnaise
- 1 tbsp fresh parsley chopped
- 1 tsp garlic minced or paste
- 1 tsp Old Bay seasoning
- 1 tsp black pepper
Garlic Butter
- 1/2 cup unsalted butter softened
- 1/2 tsp garlic minced
- 1/2 tsp parsley dried
- 1/2 tsp salt
Remoulade Sauce
- 1/2 cup Mayo
- 1 tsp parsley fresh chopped
- 1 tsp chives fresh chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Garnish
- Fresh parsley chopped
Instructions
Remoulade Sauce
- In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.
Garlic Butter
- Mix together the ingredients listed under “Garlic Butter”and set aside.
Jumbo Crab Filling
- In a bowl, add all the ingredients listed under “Jumbo Lump Crab Filling” EXCEPT the lump crab meat, and mix thoroughly.
- Once combined, gently fold in the lump crab meat and set aside.
Assemble
- Preheat oven to 375°F.
- Roll out one of the biscuits into a thin disk on a clean, flat surface or cutting board.
- Add a sprinkle of Gruyère cheese and a generous spoonful of the jumbo crab filling at the center. About 3 tablespoons of filling is ideal to prevent leakage.
- Bring all the edges of the dough to the center and pinch to seal. Place seam side down on a baking sheet.
- Continue assembling the remaining biscuits using the same method until all the dough is used.
- Brush the tops with garlic butter and place on the second rack in the preheated oven. Bake for 21-24 minutes. Until golden brown and cooked through.
- Once they are out of the oven, brush with more garlic butter, garnish with parsley, and serve with a side of the remoulade sauce and enjoy!